Originally Posted by avas38
Originally Posted by xjcamaro
I asked the same question about the package instructions when i got my first bag of TQ, i think those instructions are for quick tenderizing of meat before grilling/baking, not curing. If you follow bears instructions with the TQ, im positive that you will end up with a nice slab of bacon come a week and a half from now.
Just make sure you have a good accurate means of measuring the TQ per lb of meat.
Are you adding brown sugar to your bacon? If so, i recommend (from experience) rub the meat with the TQ first, then rub on the brown sugar. I think its safer that way, but i have also mixed the two together to rub it all on at once. The better way is to do them seperately.
Thanks for the answer, that makes sense. The instructions say he added brown sugar after, so that was my plan. Reading the recipe, it doesn't seem like the amount of brown sugar is too important? Also, if I wanted to include some other flavorings is that a problem? I generally like garlic, bay, pepper and some herbs in my bacon. I noticed that Bearcarver added spice powders before smoking, but would fresh aromatics in the dry rub work safely (if this is too much deviation I can save it for another day)?
In the beginning (my Bacon Making beginning), I used to add the CBP, Garlic Powder, and Onion Powder with the cure. It tasted like I never added it. So WJC is right.
First rub the TQ on. That way you can get it distributed all over---No confusion which is which. Then add your Brown Sugar. It doesn't matter if the Brown Sugar is distributed as evenly as the TQ. Do one piece/bag at a time, and put anything that falls off of each piece along in with that piece in that bag. Then like XJC said, after you pull it out of cure, rinse it, test a couple slices in the frying pan, dry it all real good with paper towels. Then put any other seasonings you want to add (like CBP, Garlic powder & Onion powder). Then put it in the fridge over night to dry & form some pellicle. I do that last part on my smoker racks, in my extra fridge (uncovered), but if you don't have an extra fridge, just put it in the smoker at about 130˚ or so WITHOUT smoke before you start putting the smoke on. If you're going to cold smoke, you can also put it in front of a fan to dry it for an hour or two to dry & form pellicle. That pellicle will make it tacky, and will take the smoke without getting greasy.
If you're using my step by step, everything should be explained, but you can always ask me anything (or others). I'm going to make a new step by step sometime, because I like putting some heat on more than that semi-cold smoked one I posted. I like running the smoker from 110˚ to 160˚ gradually better, and pulling it anywhere from 110˚ to 130˚ internal temp.
Just remember--If you cut it in pieces like I do, you have to weigh each piece separately. Then calculate the TQ you're going to need exactly for each piece. Then make sure that piece gets all of the amount designated for it.
1/2 ounce of TQ per pound of meat.
A 3lb 8 ounce piece gets 1 3/4 ounce of TQ.
A 2lb 4 ounce piece gets 1 1/8 ounce of TQ.
You could try fresh aromatics any time you want--with the cure or before forming the pellicle. It certainly wouldn't hurt anything. Just do the TQ cure first, and use the exact amount needed. And make sure any TQ that falls off goes in that bag with that piece of meat. I repeat that a lot, because I feel it is very important.
I hope this helps,
PS: Don't wait until after you do something to ask questions.